How to Choose a Chinese Cleaver | Knife Skills

I LOVE using old-style Chinese cleaver choppers and slicers! After my divorce 15 years ago I bought a small stainless cheapie for the apartment that I rarely used. Then after getting hooked watching Asian street vendors chopping and slicing roast duck, geese, and pork, I had to get the larger, thicker, rougher looking Chinese cleavers. I immediately chipped out a nice large - but very thin and hard - slicer by trying to chop up a whole chicken. A learning experience. I replaced it it with the same Chinese model and now I use it for veggies only. Easily the sharpest of my 5 cleavers but also the lightest for it's size. Tonight from eBay I just ordered a large, very heavy chopper from CCK. It weighs 688g's - Much heftier than my next heaviest at 330+g's. THIS is they type I'd been looking for. When you see these heavier ones being used by experienced street duck and goose cooks, because of their weight they can be used with an economy of force, saving effort and cutting up your chopping block too much I invested in a 3" thick, 18" across circular Boos Block. It holds up very well to all chopping. Excellent video. Thanks and thumbs up!

Short, to the point and very informative! I just purchased a HEAVY meat and bone cleaver to add to a few others that I have from Thailand, China and a couple made here in the USA. Each one is different and has a different purpose based on the thickness of the blade, weight distribution and overall weight. And please don't overlook the utility of the flat sides of your cleavers and choppers for smashing garlic and ginger and as a tool to thin or flatten out a piece of meat or poultry and the back edge of your cleavers and choppers as a meat tenderizer as well. Have fun in the kitchen! Thanks for sharing Adam. Cheers!

I use a Kiwi brand stainless steel Chinese style made in Thailand. It is very light and holds its sharpness better than any knife I have ever used and I have used most well known brands from Global to Henckels to Wusthof. The best thing about this style of knife is the pick up of chopped items. I do not like to use my hands for food pick up, inefficient and messy. The best knife I have ever used and it costs 4 bucks. Also the problem with a standard chef's knife is the amount of the blade that contacts the surface of the board. You have to use a rocking motion when chopping many things finely and this action needs to much wrist movement.( carpal tunnel ).

Thank you! I use a cleaver for almost all my cutting, chopping, slicing etc. Greetings from India!

In China they are number 1 thru 5, 5 being the heaviest 1 the lightest. The lightweight ones are typically referred to as " vegetable cleavers" Next time your in a Chinese grocery, look at one and you'll see a number on the blade. The number 4 is considered a general multipurpose knife.

I use cleaver in my everyday cooking. I found it more convenient than a chef's knife.

im interested in that smaller one, just wanted to see where I can pick that one up...just look for e chopper style

Could you make a video explaining how to sharpen knives? Love your videos! Thanks!

Growning up there were only 2 types of knifes in my house ...cleaver and steak knives in the kitchen. One for cooking one for eating

Excellent guide! Exactly the help I was looking for. Thank you!

In my household, growing up with Southeast Asian parents, these big ol Chinese Cleavers were use for almost everything. I want one in my adult life.

That stone is pretty concave, you gotta flatten it out!

Love hearing an aussie perspective on this. Thanks, Adam - your video's helped me chose the right cleaver.

Hey Adam! I've been looking online for info on cleavers and tbh there isn't much on what shapes work best for what tasks. Any opinions on something like a CCK rhino(butcher style) vs a more traditional shape vs the kau Kong style(angled) I believe you have? Thanks.

all good information, thanks!

Heh. Appreciate you addressing Youtube comments even after becoming a big star. :)

Hi, Adam! Could you share some thoughts about how to choose a sharpening stone? Could a $15 - $20 cleaver in asian store in oz do the same job? Thank you

Right to the point!

Where I can buy like this

perfect!